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Receta Banana Filled Layer Cake
by Global Cookbook

Banana Filled Layer Cake
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. WATER
  • 4 1/2 c. WATER
  • 22 x Large eggs SHELL
  • 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
  • 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
  • 6 x BANANAS FRESH
  • 4 lb FLOUR GEN PURPOSE 10LB
  • 4 lb SUGAR, GRANULATED 10 LB
  • 1 1/2 lb SHORTENING, 3LB
  • 6 2/3 Tbsp. BAKING Pwdr
  • 1/4 c. IMITATION VANILLA
  • 2 1/3 Tbsp. SALT TABLE 5LB
  • 2 1/3 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING Pwdr, AND Lowfat milk INTO MIXER BOWL.
  2. Add in SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE Till BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 Min.
  3. COMBINE Large eggs, WATER, AND VANILLA. Add in SLOWLY TO Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 Min.
  4. POUR 1 GAL (ABOUT 7 LBS 7 Ounce) BATTER INTO EACH GREASED AND FLOURED PAN.
  5. BAKE 25 TO 30 Min Or possibly Till DONE.
  6. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 C. E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING Proportionately OVER SIDES AND TOP OF CAKE. CUT 4 BY 25.
  7. NOTE:
  8. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE Large eggs. IN STEP 1, SIFT 11 Ounce (2 3/4 C.) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 Ounce (4 1/4 Quart).
  9. NOTE:
  10. IN STEP 6, OTHER FROSTINGS MAY BE USED.
  11. NOTE:
  12. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
  13. SERVING SIZE: 1 PIECE